Kind of? This list is on the refrigerator door for inspiration, ideas, memory- jogging, etc.
I’m still working on cooking through our pandemic stockpile, so I look to the list and then consider what is in the “we bought far too much of X” pile/stack/table/tubs and go from there.
Mostly seasonal with vegetables and fruit. For larger/main dishes, a lot depends on my functionally and the weather: we’re in Southern California, in a house built in 1917, with what seems like non-existent insulation, single-paned windows, no central air, and horrible wiring (can only run a certain number of window AC units plus fans and anything else simultaneously). Also no space for countertop ovens and such and only one working outlet in the kitchen.
So while I’d love to bake, the oven won’t be turned on again until late fall, unless there’s another tropical storm. And no long-simmering dishes or multiple burners going on the stove, either.
I look at the weather forecast and try to do any large cooking projects on a day that is going to be relatively cooler - or get up at 4:30 and cook before the sun starts heating the place.
During cooler times, I’ll cook and bake on Sunday and Monday, as that fits our schedule. I’m also more inclined toward spontaneous cooking/baking when it’s more temperate - especially rainy days!
As we’re renters, there’s little we can do to change things, so we adapt: better than seething, I think. (For all the frustrations, we absolutely love this house, the yard, the location, the neighbors … my partner and I feel fortunate to be here and are very cognizant that it’s unlikely we’ll ever live in such an amazing space again.)